Ingredients
Scale
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1/2 cup / 80g chia seeds
- 1/4 cup / 60ml maple syrup or agave nectar
- Zest of 1 large lime
- Juice of 1/2 large lime (about 2 tbsp / 30ml)
- 1 teaspoon / 5ml vanilla extract
- Pinch of salt
- 1 cup / 140g almonds or cashews (optional crust)
- 1/2 cup / 45g shredded unsweetened coconut (optional crust)
- 1/4 cup / 45g Medjool dates, pitted (optional crust)
- 1 tablespoon / 15ml melted coconut oil (optional crust)
- Pinch of salt (optional crust)
- Toasted coconut flakes for topping
- Extra lime zest for topping
Instructions
- Prepare the optional crust: In a food processor, combine almonds/cashews, shredded coconut, pitted dates, melted coconut oil, and salt. Process until it clumps together. Press into an 8×8 inch pan lined with parchment paper and chill.
- Make the chia filling: In a mixing bowl, whisk together coconut milk, chia seeds, maple syrup/agave nectar, lime zest, lime juice, vanilla extract, and salt until smooth. Let sit for 5-10 minutes.
- Combine: Pour the chia mixture over the chilled crust or directly into the lined pan if omitting the crust. Spread evenly.
- Refrigerate: Cover and chill for at least 4 hours or overnight until firm.
- Serve: Lift out using parchment paper overhang, sprinkle with toasted coconut flakes and lime zest, then cut into bars.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg